Eggs are a staple in many kitchens, and for good reason—they’re versatile, nutritious, and delicious. This easy sheet pan eggs recipe is perfect for meal prep enthusiasts looking to increase their protein intake. With minimal ingredients and a straightforward process, you’ll have a batch of fluffy, flavorful eggs ready in no time. Ideal for breakfast on-the-go or a quick protein boost, these eggs are sure to become a meal prep favorite.
Steps
- Preheat your oven to 350°F. Prepare a 12×17 inch rimmed sheet pan by spraying it with cooking spray, lining it with parchment paper, and spraying it again.
- In a blender, combine 18 eggs with 1/3 cup of milk. Blend until mixed, and season with salt and pepper according to your taste.
- Pour the egg mixture evenly onto the prepared sheet pan. Sprinkle sliced mushrooms, red bell peppers, and shredded cheddar cheese on top.
- Bake the eggs in the oven for approximately 15-18 minutes, or until the eggs are firm and no longer jiggle in the center.
- After removing from the oven, allow the eggs to cool slightly before slicing them into 12 equal portions. Serve each portion on a slice of toast with mashed avocado and chopped parsley, if desired.
Ingredients
- Cooking spray
- 18 eggs
- 1/3 cup milk
- Salt and pepper, to taste
- 1/2 cup sliced mushrooms
- 1/4 cup sliced red bell peppers
- 1 cup shredded cheddar cheese
- Sliced bread, for serving
- Mashed avocado, for serving
- Chopped parsley, for serving
Nutritional Values
Calories: 1644kcal | Carbohydrates: 16.8g | Protein: 128.4g | Fat: 115.2g | Saturated Fat: 48g | Cholesterol: 3002.4mg | Sodium: 1867.2mg | Fiber: 2.4g | Sugar: 10.8g
FAQ
- Can I freeze leftover sheet pan eggs?
- Yes, sheet pan eggs freeze well. Cool them completely before slicing into individual servings. Store each piece in a freezer-safe bag or container for up to three months. Thaw them overnight in the refrigerator and microwave them before serving.
- How do I know when the sheet pan eggs are fully cooked?
- The eggs are ready to be removed from the oven when they are firm in the center and no longer jiggly. If using an instant-read thermometer, it should read 160ºF. You can also insert a toothpick into the center; if it comes out clean, the eggs are done.
- What can I serve with sheet pan eggs?
- These eggs are versatile and can be served on a slice of whole-grain toast or accompanied by roasted potatoes. They are not limited to breakfast and can be enjoyed at any time of the day.
- What are some tips for making perfect sheet pan eggs?
- Avoid over-blending the eggs to prevent them from becoming frothy. Use a rimmed baking sheet for easy transfer, and double grease the pan by lining it with parchment paper, then spraying it again. This helps in easy removal of the eggs without sticking.
- Can I adjust the recipe for a smaller crowd?
- Yes, if serving fewer people, use a 13×9 pan and 12 eggs. The baking time may be around 15 minutes; monitor until the eggs set in the middle.
Tips
- Avoid Over-Blending: Blend the eggs just enough to combine the yolks and whites without creating a frothy texture. Over-blending can introduce bubbles, which might affect the final texture of the eggs.
- Use a Rimmed Baking Sheet: To prevent any spills or accidents while transferring the eggs to the oven, a rimmed baking sheet is essential. It helps contain the egg mixture securely.
- Double Grease the Pan: To ensure easy removal of the eggs, grease the sheet pan, line it with parchment paper, and then grease it again. This method prevents sticking and makes serving effortless.
- Limit Moisture-Rich Toppings: Be cautious with the amount of toppings, especially moisture-rich vegetables. Excessive moisture can make the eggs too liquidy, so it’s best to limit these add-ins.
Equipment
- Blender – To quickly whisk the eggs.
- 12×17″ Rimmed Sheet Pan (Jelly Roll Pan) – Essential for baking the eggs.
- Parchment Paper – Used to line the baking sheet and prevent sticking.
